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EASY to make, healthy, and delicious peanut butter waffles with vegetables for the whole family! Made with simple ingredients and no added sugar, they’re a great way to enjoy more protein, fat, and vegetables for breakfast or any time of the day.

three stacked peanut butter vegetable waffles topped with banana and raspberries
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I’ve been sharing a lot of pancake recipes and many of you have been requesting for baby-friendly waffle recipes as well so here’s my very first one to share with you! 

Peanut butter waffles

I love adding peanut butter to our breakfast for so many reasons. Besides the fact that it’s so delicious, it’s such an easy way to add more protein, fat, and fiber.

Peanut butter is also one of the top allergens and it’s recommended to introduce it to your baby early and often to minimize the risk of developing a peanut allergy. That means you can and should introduce it as soon as your baby is ready to start solids.

If you’re unsure whether your baby is developmentally ready (super important that you observe your baby not the calendar), grab my FREE handout by joining below.

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These waffles have the perfect texture, flavor, and fluffiness. Packed with simple, wholesome ingredients, they will nourish your baby and child and keep them full for longer than your typical waffles.

These aren’t too sweet so you can add either sweet or savory toppings to pack in even more nutrition with every bite.

Same goes for these pumpkin baby waffles, strawberry waffles, and mini waffles!

And if you don’t even want to bother making the waffle batter, you MUST try these croffles and 2 ingredient cheese waffles!

Ingredients

all the ingredients laid out on a white background

Whole wheat flour – I used regular version but if you want the flavor to be milder, feel free to use white whole wheat flour, which is still 100% whole grain

Rolled Oats – I personally love the texture and heartiness it brings to any baked good. It also thickens the batter, resulting in waffles that are soft on the inside and lightly crispy on the outside.

Smooth peanut butter – Do not use crunch peanut butter for this. In addition to boosting nutrition, it adds a hearty, nutty flavor. Feel free to substitute with any nut butter of choice or sunflower seed butter if there’s an allergy.

Banana – you can control the level of sweetness by its ripeness. And if you’re afraid to offer banana because you think it makes your baby constipated, read this!

Eggs – use room temperature – you’ll end up with lighter, fluffier waffles!

Milk – be sure to use whole fat milk as our babies and kids need fat for optimal brain development. If there’s an allergy, here are my top two non-dairy alternatives.

Carrots and zucchini – be sure to squeeze out as much moisture as possible. Feel free to do all carrots or all zucchini if that’s easier. While you’re at it, grate extra and make these zucchini carrot avocado muffins

Waffle Maker

The one we have is a Belgian waffle maker, and we absolutely love it!

As you can see in the images, the waffles are thicker and larger than standard waffles because the waffle iron has deeper grids. The ability to flip the waffles over is also an awesome feature as it helps create fluffy and evenly browned waffles.

I had a friend try this recipe out using her regular waffle maker and she said the waffles turned out perfectly light and fluffy!

The husband is the master waffle maker around here as I don’t want to learn how to use yet another gadget. And he finds it therapeutic so a win-win! Apparently waffles cook faster in a regular waffle maker than in a Belgian waffle maker so definitely bake according to your manufacturer’s instructions. 

You can also use this mini waffle maker, which will give you the most adorably sized waffles.

Step-by-Step Instructions

a three image collage with all the dry ingredients combined on the left, wet ingredients in the middle, and everything mixed together on the right

In a large bowl, whisk together the dry ingredients to ensure the baking soda and powder gets mixed in evenly. 

In another bowl, combine the wet ingredients.

Combine the wet and dry ingredients and mix until just incorporated. Be careful not to overmix. Let the waffle batter sit for 10 minutes.

batter poured into a waffle maker on the left and what it looks like cooked on the right

Add to preheated waffle iron and bake – using about 1/2 cup of the batter per waffle.

Expert tips (Be sure to read!)

a waffle topped with avocado slices, waffle half with banana and raspberries and the other half folded to show thickness.
  • Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth.
  • Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
  • Do NOT overmix the batter or you’ll end up with tough rather than light and fluffy waffles.
  • Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
  • Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
  • Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s instructions.
  • Don’t stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.
  • These waffles are great to make ahead and enjoy on mornings when you’re short on time (when are we not, right?) and need something quick, easy, and healthy.

How to serve to babies and kids

a two image collage showing how to serve the waffles to babies 6-8 months old. waffle sliced into a strip on the left with raspberries and egg strip on the left and quartered waffle on the right

6-8 months: (pictured: waffles with mashed avocado and yogurt, raspberries, omelette strip). Bigger the better at this age so either quarter or cut into strips so your baby can grab with their palm.

a two image collage showing how to serve the waffles to 9-12 month baby. Waffles cut into bite sized pieces with eggs and raspberries on the left and a quartered waffle on the right

9-12 months: You can cut into bite-sized pieces or serve large pieces so your baby can practice taking bites.

Favorite toppings:

Again, these waffles are not very sweet so feel free to make every bite count by topping with either sweet or savory ingredients, like avocado, yogurt, cheese, vegetables, fruit, peanut/tree nut or seed butter, dips, mashed beans, lentils, etc. So many options!

By the way, this plate is AMAZING! It’s so spacious, allowing plenty of room for small hands to explore, and the suction is so powerful! My baby has not once been able to remove it from the table.

a toddler plate with waffle and yogurt, egg strips, mashed avocado, raspberries, and maple syrup on the side

For toddlers, here’s a fun idea – DIY waffle bar ;). Serve the waffle alongside various toppings and see what fun combinations they come up with.

Freezing and Reheating Tips

a toddler hand grabbing a waffle piece

Let waffles cool completely in a wire rack after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.

To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my “how to safely store leftovers” post for details!

When ready to heat, pop them into the toaster or toaster oven. You can also place in the microwave for 1 minute per waffle – won’t be as crispy but still tasty. These can also be enjoyed cold, making it perfect for your child’s lunch box.

Other kid-friendly peanut butter recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 26 votes

Vegetable Waffles with Peanut Butter

EASY to make, healthy peanut butter vegetable waffles for babies and kids! A great way to enjoy more protein, fat, and veggies for breakfast.
Prep Time: 10 minutes
Cook Time: 20 minutes
resting time: 10 minutes
Total Time: 40 minutes
Servings: 8 waffles
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Equipment

Ingredients 

Dry Ingredients

  • 1 1/2 cups (235g) whole wheat flour
  • 1/4 cup (25g) rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1/2 cup (120g) mashed ripe banana
  • 1/3 cup (75g) creamy peanut butter
  • 2 medium eggs lightly beaten, at room temperature
  • 1 1/2 cups whole fat milk
  • 1/2 cup shredded carrots (50g measured before squeezing)
  • 1/2 cup shredded zucchini (60g measured before squeezing )

Instructions 

  • Preheat oven to 200 degrees Fahrenheit if you want to keep waffles warm.
  • In a large bowl, mix all the dry ingredients until evenly distributed.
  • In a separate bowl, combine the wet ingredients. Be sure to squeeze dry the zucchini and carrots before adding.
  • Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.
  • Preheat waffle iron. Grease by brushing or spraying with oil. Pour in 1/2 cup batter and cook according to manufacturer's directions until golden brown.
  • If desired, place the waffles on a baking sheet and keep warm in the oven while you finish cooking the rest of the batter.

Notes

Cooking tips:
  • Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth.
  • Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
  • Do NOT overmix the batter or you’ll end up with tough rather than light and fluffy waffles.
  • Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
  • Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
  • Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s instructions.
  • Don’t stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.
Storage suggestions:
Let waffles cool completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
 

Nutrition

Calories: 248kcal | Carbohydrates: 28g | Protein: 15g | Fat: 12g | Sodium: 148mg | Fiber: 4g | Calcium: 149mg | Iron: 2mg
Like this recipe? Rate and comment below!
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




34 Comments

  1. 5 stars
    These were easy and healthy! I used applesauce instead of banana. My baby actually didn’t really take to them, but I think she just wasn’t hungry haha. I enjoyed them with some syrup, and there’s a bunch in the freezer for another day.

  2. 5 stars
    what a delicious recipe.
    I had only half of the banana necessary available and it was frozen so after defrosting and taking as much liquid as possible I add half apple sauce. To compensate for the extra liquid I did only 1 1/4 cups of milk. It came out perfect. I got 16 individual waffles

  3. So excited to try these! How many bananas do I need for a 1/2 cup of mash? And do you think they’d work as pancakes? I don’t have a waffle iron.

    1. Hi! About 1 medium banana! I personally haven’t tried but many people have shared that they turned out great as pancakes!

  4. What could I substitute for bananas in this recipe? My LO is allergic to bananas. We love the pumpkin waffles and can’t wait to try this one too!

  5. 5 stars
    I’ve tried this recipe and it totally changed my view of wheat flour! First time trying wheat flour for waffles and it tastes great! My Kid loves the waffles too! 🙂

  6. 5 stars
    Hi Min, these were great! First waffles I’ve made with veggies. I was so excited to find your recipe but a little nervous my 4yr old wouldn’t like them (she doesn’t eat carrots). I used 1c carrots as I didn’t have zucchini. I also used frozen (thawed) bananas. I thought there was too much liquid for the dry but after waiting 10 mins the batter was perfect! I am thrilled to say my daughter loved them & this is my new go to waffle recipe! Just make sure to fully oil the waffle maker, my first batch stuck. Thank you for sharing your creation with us. I’m now following on IG looking for future inspiration. Cheers